The Pioneer Woman Tasty Kitchen
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Smoky Corn Chowder with Garbanzo Beans and Kale

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

I may have a corn chowder addiction.

Ingredients

  • 1 Tablespoon Olive Oil
  • 2 cloves Garlic, Minced And Chopped
  • 1 whole Large Yellow Onion,coarsely Chopped
  • 6 ounces, weight Baby Kale Leaves, Stemmed And Chopped
  • 2 pounds Frozen Corn Kernels
  • 2 cans (15 Oz. Size) Garbanzo Beans, Drained And Rinsed
  • 2-½ cups Low Sodium Vegetable Broth
  • 2-½ cups Low Fat Milk
  • 1 cup Light Sour Cream
  • 1-½ teaspoon Liquid Smoke
  • 1 teaspoon Fresh Thyme, Chopped
  • ½ teaspoons Fresh Oregano, Chopped
  • ⅛ teaspoons Crushed Red Pepper Flakes, Optional For Spice
  • ¼ teaspoons Fennel Seeds, Crushed
  • ½ teaspoons Salt
  • ½ teaspoons Ground Black Pepper
  • 2 Tablespoons Cornstarch

Preparation

Heat olive oil over medium high heat in a large soup pot. Add garlic and onions and saute for 3-4 minutes. Add kale and continue to saute until leaves are wilted. Pour in corn and garbanzo beans, then add broth and milk. Bring to a boil and add the remaining ingredients, except for the cornstarch. Reduce heat to low and cook until heated through.

Remove two cups of the broth/milk mixture from the pot. Pour it into a small saucepan and heat over medium-high heat. Add the cornstarch and whisk continuously until thickened. Transfer thickened mixture back into the soup pot and stir well to combine. Continue to simmer for about 10 minutes, or until soup is thickened slightly.

Serve hot!

Nutrition info per 1 1/2 cups: 413 calories, 9.5 g fat, 17 g protein, 57 g carbohydrates, 9 g fiber

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One Review

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Profile photo of Gill

Gill on 4.7.2014

I love this chowder!….Just ate my 2nd bowl.
Its easy to make, as expected tastes beautifully smokey yet with hints of fennel.
Would highly recommend trying this recipe out.

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